{Slow Cooker} Quinoa Tex Mex: a one-dish, slow-cooker Tex Mex quinoa casserole. This casserole is bursting with fresh and healthy flavors with some good spice. This dish is vegetarian, but chicken, ground beef, or ground turkey can easily be added in.

One dish, slow cooker tex mex quinoa casserole. This dish is vegetarian, but chicken or ground beef can be added in.

Braised Coconut Spinach & Chickpeas with Lemon serves 4 as a main dish or 6 as a side 2 teaspoons oil or ghee 1 small yellow onion 4 large cloves garlic, peeled and minced 1 tablespoon grated ginger, from a 3-inch piece 1/2 cup sun-dried tomatoes, chopped 1 large lemon, zested and juiced 1 dried hot red pepper or dash of red pepper flakes (optional) 15-ounce can chickpeas, drained 1 pound baby spinach 15-ounce can coconut milk 1 teaspoon salt, or to taste 1 teaspoon ground ginger To serve: Whole roasted sweet potatoes Cilantro leaves, to garnish Toasted unsweetened coconut, to garnish Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add teh garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.